Banana Poppy Seed Waffles Food

BANANA WAFFLES (EASY RECIPE)

Steps:

• Preheat the waffle iron.
• In a large mixing bowl, sift together the flour, baking powder, salt, and nutmeg. Add the milk, eggs, and mashed bananas and whisk until well-combined.
• Grease the preheated waffle iron with non-stick spray. Pour 4 tablespoons of waffle batter onto the waffle iron. Cook until golden brown, about 3-4 minutes. Place on a wire rack to cool. Repeat until all waffle batter is used up. Serve with your favorite waffle toppings and enjoy!

LEMON POPPY SEED WAFFLES

Steps:

• Heat waffle maker. Grease with vegetable oil or shortening.
• In medium bowl, stir pancake mix, sugar, poppy seed, water, lemon peel and lemon juice with fork or wire whisk until smooth.
• Pour batter onto center of waffle maker. Bake about 5 minutes or until steaming stops.
• Serve waffles topped with yogurt and fruit.

BANANA POPPY SEED PANCAKES

Steps:

• Whisk whole wheat flour, all-purpose flour, baking powder, poppy seeds, and salt together in a bowl.
• Beat eggs in a large bowl. Add milk, bananas, coconut oil, honey, and vanilla extract; whisk together. Pour in flour mixture and stir until just combined.
• Preheat a lightly oiled griddle on medium-low heat. Ladle batter 1/4 cup at a time onto the prepared griddle, sprinkling a few blueberries over each pancake. Cook until bubbles start to appear and edges are dry, about 3 minutes. Flip and cook until other side is browned, about 2 minutes.

BANANA POPPY SEED DRESSING

Steps:

• Add all ingredients into blender and blend until smooth.
• Chill for at least 30 minutes before serving.
• Use as a topping for your favorite fruit or salad greens.

LEMON-POPPY SEED WAFFLES WITH BLUEBERRY SAUCE

Steps:

• For Blueberry Sauce:Bring blueberries, 1/2 cup apple juice and sugar to boil in a heavy medium saucepan.
• Simmer over medium heat until reduced to 2 cups, about 15 minutes.
• Dissolve 1 tablespoon cornstarch into remaining 2 tablespoons apple juice and add to blueberry mixture.
• Add lemon juice.
• Bring to a boil, stirring constantly; simmer until thick, about 1 minute.
• Cool slightly.
• For Waffles: Whisk first 6 ingredients in large bowl to blend.
• Whisk eggs, buttermik, melted butter and lemon peel in small bowl to blend.
• Add buttermilk mixture to flour mixture all at once and whisk until just blended.
• Let stand for about 15 minutes.
• Preheat waffle iron according to manufacture's instructions.
• Spoon batter onto waffle iron.
• Cover and cook until golden and cooked through, about 7 minutes.
• (Time will vary depending on waffle iron.) Repeat with remaining batter.
• Serve immediately with warm blueberry sauce.

BANANA LEMON POPPY SEED MUFFINS

Steps:

• Preheat oven to 350 degrees.
• In a small bowl, mix together the powdered sugar and just enough lemon juice to make it slightly runny. Set this glaze aside.
• In a medium bowl whisk together the flour, baking powder, baking soda and salt.
• In a large bowl mash bananas.
• Add eggs, sugar, buttermilk, lemon juice, canola oil, and poppy seeds.
• Mix liquid ingredients.
• Add dry ingredients and mix just until moistened. Lumps are OK.
• Spray muffin tins by with spray-release and fill each tin a little more than half-way full.
• Bake regular sized muffins for about 24 minutes and mini muffins for about 15 minutes (edges will be light brown and tops will be light golden. Muffins will spring back when lightly touched.).
• Turn out muffins onto cooling rack and brush with glaze while still hot. (I put paper towels under the cooling rack - makes clean-up easier.).

BANANA POPPY SEED QUICK BREAD

Steps:

• Mash bananas with a potato masher until all large pieces are broken down (or you can use a blender and puree the bananas) - you should receive about 1 cup of banana total. If not, then add enough banana to equal one cup.
• Cream together the sugar and butter until light and fluffy.
• Beat in eggs and grated lemon peel until blended.
• Combine the flour, baking powder, salt and cinnamon.
• Beat the bananas into the wet ingredients alternately with the dry ingredients -- repeating twice ending with dry ingredients.
• Hand stir in the poppy seeds.
• Pour into a well-greased (or sprayed) 9x5 inch loaf pan.
• Bake at 350* F for 50-60 minutes until pick inserted in center comes out clean. (The original recipe called for 60-70 minutes but mine is usually done before 60 minutes).
• Cool in pan for 10-15 minutes before turning out onto a wire rack to completely cool.

BANANA POPPY SEED CAKE

Steps:

• Set oven to 350 degrees.
• Butter a 13 x 9-inch baking pan (set oven rack to second-lowest position).
• In a bowl sift both flours, baking soda and salt together; set aside.
• In another small bowl mix the buttermilk with the mashed banana; set aside.
• Cream the butter, oil, both sugars and vanilla together until fluffy (about 3-4 minutes).
• Add in the eggs, one at a time to the creamed mixture, beating well after each addition.
• Add in the banana/buttermilk mixture; beat until combined.
• Add in the poppy seeds.
• Add in the flour mixture to the creamed mixture with a wooden spoon ONLY until combined (do not over mix!).
• Transfer batter to prepared baking pan.
• Bake for about 30-35 minutes, or until cake test done.
• Frost with favorite cream cheese frosting or dust with powdered sugar.